Carpaccio Recipe
thinly sliced raw beef, parmesan, capers, arugula, lemon
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Ingredients
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Main ingredients
Method
Preparation and plating
- 1
Chill the beef briefly in the freezer for 15–20 minutes to firm it up for easy slicing.
- 2
Lay a bed of fresh arugula on a chilled serving platter to lift the carpaccio and add a peppery bite.
- 3
Use a very sharp knife to slice the beef across the grain into paper-thin slices. If needed, slice while the meat is still slightly frozen for cleaner, thinner pieces.
- 4
Arrange the beef slices in a single, overlap-free layer over the arugula bed.
- 5
Season lightly with sea salt and freshly ground black pepper.
- 6
In a small bowl, whisk together olive oil and fresh lemon juice. Drizzle evenly over the arranged beef.
- 7
Sprinkle shaved Parmigiano-Reggiano over the beef slices.
- 8
Scatter drained capers over the top.
- 9
- 10
Serve immediately with crusty bread or crostini on the side.